Vienna Rolls

Photo: flickr user mockstar

Ingredients

2 cups milk scalded

1 pkt dried granular yeast

cup warm water

1 tablespoon sugar

5 cups flour (5 to 6)

1 egg

cup butter or margarine melted

1 teaspoon salt

2 tablespoons sugar

1 egg white slightly beaten with

1 tablespoon water

Preparation

You may, of coarse form this into loave(s) and bake as a loaf bread.

Cool scaled milk to lukewarm. Dissolve yeast in lukewarm water and add 1 tablespoon sugar. Cover and set aside until foaming and doubled in volume. Add the foaming yeast to the lukewarm milk. Add 3 cups flour, one at a time, beating well for at least 10 minutes, or until the mixture is very light and smooth. cover and set aside in a warm place until light and puffy. Add the beaten egg, melted butter, slat and 2 tablespoons sugar, then slowly add just enough flour to make a soft easy-to-handle dough. Turn out onto a lightly floured board. <

SMALL BUNS: Shape into little balls. Glaze with beaten egg yolk or egg white.

TWISTS: Cut off three small pieces of dough. Roll each into pencil thin ropes about 6 inches long. Braid. Pinch ends tightly. Glaze with egg white.

DIVIDED ROLLS: Make small balls, then press down the handle of a wooden spoon through the center of each ball, half way through, thus dividing it. Gently shape the ball so that it will be round, not flat.

CLOVER LEAF ROLLS: Cut off three small pieces of dough. Shape into three small balls, then place three little balls together in well-greased muffin tins. Glaze with melted butter.